Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment

被引：7
作者：
Jiang, Yinghan [1 ]
Zhang, Cangping [1 ]
Zhao, Xue [1 ]
Xu, Xinglian [1 ]
机构：
[1] Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 387卷
基金：
中国博士后科学基金;
关键词：
Chicken exudate; pH-shifting; Recovery efficiency; Functional properties; GLUCONO-DELTA-LACTONE; HERRING CLUPEA-HARENGUS; ISOELECTRIC PRECIPITATION; FUNCTIONAL-PROPERTIES; GEL PROPERTIES; CITRIC-ACID; BREAST MEAT; SOLUBILIZATION; MYOFIBRILLAR; ULTRASOUND;
D O I：
10.1016/j.foodchem.2022.132886
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The inevitably generated chicken exudate was usually unconsciously discarded, leading to protein waste and environmental pollution. The study is performed to reveal the loss and constitute of different sourced exudate (purge exudate/defrozen exudate, PE/DE), investigate the efficiency of various pH-shifting strategies (Method I: NaOH-HCl, Method II: Ca(OH)2-Critric acid, and Method III: Ca(OH)2-Glucono delta-lactone) in recovering selected exudate, and evaluate the functionality of these recovered protein isolates. Accordingly, PE and DE shared greatly similar (P > 0.05) lipid and ash content. Despite sarcoplasmic protein, there are a small amount of functional myofibrillar protein in the exudate samples. During extraction, Method III had higher recovery yield (85.5%) than other two groups, but the isolates contained higher level of moisture. The protein isolates treated with Method II exhibited highest emulsion ability, while the Method III treated group obtained best gelation properties. Overall, pH-shifting could recover functional protein from chicken exudate for industrial application.
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页数：10
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